GINGER BEER RECIPES

The author of this blog marksexauer got this recipe from a book simply called, “The Home Cook Book.” It was first published in 1877 using home recipes from the Chicago area and features a straight forward recipe for ginger beer typical of its time.

Marksexauer writes :

“I have been making ginger beer for years and every time it seems I make it slightly different but always a reflection of a recipe I stumbled across some time ago in a book simply called, “The Home Cook Book.” It was first published in 1877 using home recipes from the Chicago area and features a straight forward recipe for ginger beer typical of its time.

It took a little playing around with because there are no exact measurements of everything used. For example how many ounces are in “one bottle essence of lemon?” Either way it doesn’t take much time to figure everything out and once you do you are flexible to add and tweak, making your own unique version of ginger beer.”

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Mark Sexauer’s Throwback Ginger Beer Recipe

Ingredients:

1 gallon tap water (4.5 litres)

3 cups light brown sugar

Zest and Juice of four lemons

Zest and Juice of two limes

2½ oz (70 grams) of fresh ginger or to taste chopped

¾ teaspoon tartaric acid

¼ teaspoon crème of tartar

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Method:

In a very large pot, bring the water to a boil. Once it reaches boiling point boil reduce to a simmer and add all the ingredients into the water. Stir everything together then take off of heat and let cool down to infuse for about 4 hours (covered). Strain the mixture into a container with cheesecloth or muslin and discard all the leftover ingredients.

Carbonating Your Soda

Fill your bottles with the ginger beer liquid. Leave a good three inches or so of air space. Put 25-30 granules of champagne yeast into the bottle and seal it up.

As Mark uses this amount (25 – 30 granules) for 16 oz (½ litre) bottles you may have to double it if you are using 35 fluid oz (1 litre) bottles.

(Test this or use the 16 oz (½ litre) bottles that Mark uses but a fair warning must be given if you decide to use glass bottles. They can explode). Give it a good shake once you put the yeast in and let sit in a dark place for two days. Refrigerate to stop the fermentation of the yeast.

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Please note all weights and measures are approximate.

Filed under: Ginger Beer Recipes